BUTTERY MACADAMIA NUT BRITTLE
Our family has many holiday traditions handed down for generations. This Buttery Macadamia Nut Brittle is my addition to the traditions. My family and friends look forward to receiving this buttery, crunchy, slightly sweet and salty treat every year! We all know it's the holidays when you smell cinnamon, but in my house, my gang...
Provided by V Seward
Categories Candies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees. (180 C). Spread the macadamia nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly. Remove them from the oven and the hot pan to let them cool to room temperature. coarsely chop the nuts and set aside.
- 2. Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
- 3. Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8 minutes (depending on your cookware). Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
- 4. As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
- 5. When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.
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Lehlohonolo Lekhooa
[email protected]This brittle was delicious! It was the perfect balance of sweet and salty. The macadamia nuts added a nice crunch and the butter gave it a rich flavor. I would definitely make this again.
Matthew Panchenko
[email protected]This brittle was a bit too sweet for my taste, but it was still good. I would probably reduce the amount of sugar next time I make it.
Simon Abraham
[email protected]This brittle was easy to make and turned out great! I loved the combination of butter, sugar, and macadamia nuts. It was the perfect treat to satisfy my sweet tooth.
Mdshafiqul Islam
[email protected]This brittle was amazing! It was crispy, flavorful, and the macadamia nuts were a perfect addition. I would definitely make this again.
Living Jr
[email protected]This brittle was a bit too hard for my taste. I think I cooked it for a little too long. The flavor was good, but I would prefer it to be a bit softer next time.
Samantha Gittens
[email protected]This brittle was a bit too sweet for my taste, but it was still good. The brittle was crispy and the macadamia nuts were a nice addition. I would probably reduce the amount of sugar next time I make it.
Martha Haynes
[email protected]I'm not a huge fan of brittle, but I thought I'd give this recipe a try. I'm glad I did because it was really good! The brittle was crispy and flavorful, and the macadamia nuts added a nice touch. I would definitely make this again.
ThabisoSbusiso Motsepe
[email protected]This was my first time making brittle and it turned out great! I followed the recipe exactly and it was easy to follow. The brittle was delicious and I loved the macadamia nuts. I will definitely be making this again.
mini sky
[email protected]I've made this brittle several times now and it's always a hit! It's so easy to make and the results are always amazing. The brittle is crispy, flavorful, and addictive. I love giving it as gifts because it's always a crowd-pleaser.
PATRICK SOZA
[email protected]This recipe is a keeper! The brittle turned out perfectly - crispy, golden brown, and packed with buttery, nutty flavor. I loved the addition of macadamia nuts, which added a nice crunch and richness. It was so easy to make too - I had it ready in un